Preheat oven to 450 degrees. In a small greased casserole dish, lay chorizo filled peppers. Split Monterey Jack between two peppers. Cover with egg mixture and extra cheese. Bake uncovered for 15-20 minutes, or until you insert a toothpick into the egg and it comes out clean.

Remove from oven, spoon salsa over peppers and sprinkle with cheddar cheese. Bake for a few more minutes until cheese melts.

In a small sauce pan, combine EVOO, cornstarch, wine, vinegar, sugar, orange zest, orange juice, pepper and salt. Whisk together. In a small bowl or bag, marinate the pork in half of the mixture for at least 1 hour. Grill pork over med-high heat until centers are no longer pink.

Bring remaining mixture in sauce pan to a boil; turn to low heat and whisk for about 2 minutes. Set aside.

To make zucchini cakes:
In a medium bowl, combine potatoes, zucchini, carrots, garlic, egg, pepper and salt. In a large frying pan, heat a few drizzles of EVOO to med-high heat. Make patties from mixture, drop into pan and fry until both sides are golden brown.

Preheat oven to 350 degrees. In a large bowl, make cake mix following directions on box. Fill each paper bake cup half way with cake batter. Bake for 13-15 minutes, until you can insert a toothpick and it comes out clean. Let cool before frosting.

In a small bowl, make mousse following directions on box. Using electric mixer, mix in milk chocolate frosting and whip together.

Decorate with M&Ms. Enjoy immediately, or store in the refrigerator until ready to eat.

Monday, March 7, 2011

In a small sauce pan, sauté sausage until cooked through and is no longer pink. Using a melon baller or small spoon, scoop out shallow holes in zucchinis, creating little boats. Spoon sauce into boats, then sausage and top with cheese.

Place stuffed zucchini boats in a casserole dish. Cover and bake for 15 minutes. Uncover and broil for the last 2-3 minutes to brown cheese.

Basil Cream Sauce:
¼ cup milk
1 Tbsp powdered Alfredo sauce
2 tsp Gourmet Garden Basil Herb Blend, found in the produce section of the grocery store next to the fresh herbs (these herb blends are great to have on hand, and to easily add extra flavor to any dish)

Preheat oven to 350 degrees.

In a small sauce pan over med-high heat, combine milk and Alfredo sauce; bring to a boil while whisking. Turn heat to low and whisk in basil herb blend; set aside and allow to thicken.

In a small frying pan cook a few bite sized balls of sausage; cook at least half way through since the rest will be cooked in the oven.

Place flatbread on a baking sheet. Spoon and spread basil cream sauce on flatbread. Top with chunks of goat cheese, sliced bell pepper, cooked sausage and sprinkle with garlic. Top with fresh basil.

Bake for 11-13 minutes, until bread is crispy and cheese is melted.

Serve with another type of flatbread pizza for a variety or with your favorite side salad.

Season ribs with salt, pepper and garlic parsley seasoning. Coat in flour.

In a large pan, which you are able to transfer to the oven, heat oil over med-high heat. Add ribs and brown on all sides. Add half wine and half beef broth to cover about half way up the ribs. Bring to a boil then turn off heat. Add garlic, onion, celery and carrots. Cover with lid or aluminum foil and roast for 2 1/2 hours.

Prepare bowls in the following order: flour, eggs and hazelnuts. Season chicken with garlic, salt and pepper. Dredge chicken in flour, then dip in egg and lastly coat in nuts.

In a large frying pan, heat ½ inch of oil over med-high heat. When oil starts to ripple, add chicken and cook until nuts turn golden brown. Flip chicken and cook until no longer pink in the middle. Set cooked chicken on a paper towel lined plate; set aside.

In a small sauce pan, combine Alfredo sauce and milk. Bring to a boil and then turn heat low and simmer. Mix in cheese and season with pepper to taste.